39min 4 ppl
Sutlac (Turkish Baked Rice Pudding)
51 minutes
4 people
Medium31–60 min or 7–12 steps
51 min · 8 steps
Medium: 31–60 min or 7–12 steps
300 kcalper person
Protein 8g
Carbs 52g
Fats 9g
About this dish
A creamy baked rice pudding thickened with milk and a touch of cornflour, finished under a hot grill until the top blisters into deep golden patches, then chilled until set.
Allergy Info
Dairy
Diet Info
Vegetarian
Ingredients
Dairy & Eggs
- Milk1000 ml
Dried Goods
- Short-grain ricerinsed75 g
- Waterfor cooking the rice150 ml
- Caster sugar150 g
- Cornflourmixed with a splash of cold milk to a smooth paste40 g
Utensils
- Saucepan
- Ramekins
- Mixing bowl
Method
1
Rinse the short-grain rice under cold water until the water runs clear.
Approx. 3 minutes
2
Put the rice and water in a saucepan and simmer over low heat, stirring occasionally, until the rice is tender and the water is absorbed.
Approx. 15 minutes
3
Pour in the milk and caster sugar and bring to a gentle boil, stirring so the rice doesn't catch on the base of the pan.
Approx. 8 minutes
4
Stir the cornflour paste into the pan.
Approx. 3 minutes
5
Simmer the mixture, stirring constantly, until it thickens enough to coat the back of a spoon.
Approx. 8 minutes
6
Divide the pudding between individual baking dishes.
Approx. 4 minutes
7
Place the dishes under a hot grill until the tops are caramelized in deep golden patches, watching closely so they don't burn.
Approx. 8 minutes
8
Once cool, cover the dishes and refrigerate for at least four hours, or overnight, until fully chilled before serving.
Approx. 2 minutes
